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Posts Tagged ‘Gluten-free’

Sweetcorn, New Potatoes and Tomatoes

Posted in Food, Gluten-free, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , , on 16 September 2026| Leave a Comment »

This is a lovely, colourful dish that is jam-packed with fibre. We served it as a side dish but these are definitely main course portions so you may like to half the quantities. Some greens or salad on the side will make it a satisfying main.

Sweetcorn, new potatoes and tomatoes – serves 4 (or many more if served as a side dish)

  • 2 medium red onions, cut into wedges
  • 1 garlic bulb, cloves separated but not peeled
  • 2 tbsp olive oil
  • 500g new potatoes, cut into bite-sized pieces
  • 2 tbsp harissa
  • 400g tin chickpeas, drained
  • 200g frozen sweetcorn
  • 300g cherry tomatoes, halved if large
  • a handful of parsley, chopped

Put the onion wedges and garlic cloves into a large roasting tin. Drizzle over 1 tbsp of olive oil and season with salt and pepper. Toss well and spread out evenly.

Toss the potatoes in a bowl with the other tbsp of olive oil, the harissa and some salt and pepper. Scatter the potatoes over the onions.

Put the tin into a cold oven, turn it on to 170C fan/190C/Gas 5 and roast for 30-35 minutes or until the veg are browning and the ptoatoes are almost tender.

Give everything a stir, then add the chickpeas and frozen sweetcorn in a layer over the potatoes, then scatter over the tomatoes. Put back into the oven for another 20 minutes or until the tomatoes are blistered and everything else is cooked nicely.

Scattter with parsley and serve with greens or salad.

(Original recipe from High Fibre Heroes by Hugh Fearnley-Whittingstall, Bloomsbury Publishing, 2026.)

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Barbecued Plaice with Herb Butter

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , on 15 September 2026| 2 Comments »

The nights are getting shorter but there is still a bit of warmth in the air and we’re not ready to put the barbecue away yet. These plaice were delivered in our subscription fish box and they were super simple to cook over hot coals.

Wine Suggestion: Albariño is often filling our glass when there’s seafood or fish at the moment. Tonight Pazo de Señorans Colección from 2022, which has had a little time to settle in and develop. These wines can last decades but we’ve not yet developed the patience. Stonefruit and quince plus lovely layers of a salty mineral freshness with a hint of quinine. A precise and complex wine.

Barbecued plaice with herb butter – serves 2

  • 2 whole plaice
  • olive oil
  • 1 tbsp sea salt flakes

FOR THE HERB BUTTER:

  • 100g slightly softened butter
  • 25g soft green herbs (we used parsley and tarragon)
  • 1 clove of garlic, crushed

Put the fish on a rack over a tray and leave uncovered in the fridge to dry for a few hours.

Mash the butter with the herbs, garlic and salt and pepper. Use a piece of greaseproof paper to roll it into a log and leave in the fridge.

Light your barbecue for hot direct grilling. Heat a fish cage over the fire.

Take the fish out of the fridge and drizzle lightly with olive oil. Sprinkle generously with salt on both sides.

Lift the hot cage off the barbecue and add the fish. Rest the fish cage on the grill bars over the fire and cook for a few minutes on each side. The skin should be lightly blistered and the internal temperature of the fish should reach 55C. Remove the cage from the grill and release the fish, sliding onto a warm platter.

Cut the butter into slices and dot over the fish, then cover loosely with foil. Leave to rest in a warm place for about 10 minutes or until the fish hits 60C.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024)

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Pork Cooked in Cider with Apples

Posted in Food, Gluten-free, Pork, tagged , , , , , , , , , , on 9 September 2026| Leave a Comment »

There is definitely a more autumnal feel to the air this week and we’ve had a bit of rain and wind. So we went along with the theme and cooked this tasty pork caserole. We served this with plenty of champ and Irish green beans.

Wine Suggestion: As we had good friends over we raided the cellar and opened a sprightly Felton Road, Block 5, Pinot Noir, 2015. Heavenly.

Pork cooked in cider with apples – serves 6

  • olive oil
  • 1kg pork shoulder, fat trimmed and cut into chunks
  • 2 onions, sliced
  • 1 clove of garlic, crushed
  • 3 carrots, chopped
  • 3 sticks of celery, chopped
  • 500ml dry cider
  • 200ml chicken stock
  • 3 small eating apples, cored and each cut into 8 wedges
  • 25g butter
  • 2 tsp Dijon mustard
  • 4 tbsp double cream
  • 1 tbsp chopped parsley
  • 1 tbsp chopped sage

Heat the oven to 170C/150 fan/gas 3.

Heat 1 tbsp of oil in a large casserole. Season the pork well and fry in batches until well browned all over, then set aside.

Add the onions to the pot and cook gently for 20 minutes or until very soft and golden. Add the garlic and cook for another minute, then add the carrots and celery and cook, stirring, for 5 minutes more.

Return the pork to the casserole and pour in the cider and stock. Bring to a simmer, then cover with a lid and place in the oven for 1 hour 30 minutes to 2 hours or until the pork is tender.

Meanwhile, melt the butter in a frying pan and fry the apple wedges until lightly browned.

Remove the casserole from the oven and stir in the apples, mustard and cream. Put it back into the oven for a final 30 minutes, then stir through the parsley and sage before serving with champ and greens.

(Original recipe from Olive Magazine)

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Chicken Drumsticks with Za’atar

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 4 August 2026| Leave a Comment »

This is melt-in-the-mouth cooking as it starts low and slow for about an hour before a final char over the flames.

Set up your barbecue for both indirect and direct cooking. We used a kamado with deflector plates, but you could also use a kettle barbecue with a small fire in the middle and the indirect cooking around the outside.

Wine suggestion: We often enjoy juicy wines with a lot of barbecue dishes, but because we’re a little obsessed with Northern Spain at the moment we opened a fuller bodied red from Rias Baixas, the Attis Espadeiro. Full bodied and elegantly smooth tannins, a super example of this little known grape.

Chicken drumsticks with za’atar, chopped salad & tahini dressing – serves 4 to 6

  • 1kg chicken drumsticks
  • 2 tbsp olive oil
  • 4 tbsp za’atar

FOR THE DRESSING:

  • 75g tahini
  • 75ml cold water
  • juice of half a lemon
  • 1 clove of garlic, crushed

FOR THE SALAD:

  • 400g cherry tomatoes, diced
  • 1 cucumber, diced
  • 4 scallions, diced
  • 200g radishes, diced
  • 3-4 tbsp extra virgin olive oil
  • juice of half a lemon

Cut a few deep slashes in each drumstick, then sprinkle with about 3 tbsp of za’atar, the olive oil and a little salt. Toss to coat, then cover and leave in the fridge for up to 48 hours.

To cook you need a barbecue prepped with a small central fire (see intro). Arrange the drumsticks around the fire so they cook indirectly. Shut the lid and cook for an hour, rotating the chicken occasionally.

To make the dressing, put everything into a bowl and whisk until smooth. Season to taste with salt and pepper.

For the salad, mix the tomatoes, cucumber, scallions and radishes. Stir through the olive oil and lemon juice and season with salt and black pepper. Spoon onto a platter and set aside.

Once the chicken has been cooking for an hour, move it over the high heat in the centre and cook for another 10 minutes, turning often, until crispy and browned.

Place the chicken on top of the salad and drizzle over the dressing. Finish with a sprinkling more za’atar and drizzle with your best olive oil.

(Original recipe from How to BBQ by Genevieve Taylor, Penguin: Random House, 2026.)

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Whole Steamed Sea Bass with Soy

Posted in Asian, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 31 May 2026| Leave a Comment »

A nice healthy dish with lots of flavour going on, perfect for when you pick up a whole sea bass. Serve with some steamed basmati.

Wine Suggestion:We find that lighter, youthful fruity whites with a zippy freshness work well with these steamed, aromatic fish dishes. Something like Villa Wolf’s Pinot Blanc from the Pfalz in Germany which has charming white peach and citrus fruit flavours. Super light and juicy with a zippy refreshing finish we love this super summery wine.

Whole steamed sea bass with soy – serves 2

  • 1 sea bass, about 400g, gutted and scaled
  • 200g tenderstem broccoli, halved lengthways
  • 2 tbsp dark soy sauce
  • 2 tbsp shaoxing rice wine
  • 1 tbsp toasted sesame oil
  • 1 tsp caster sugar
  • 2 cloves of garlic, thinly sliced
  • 1 thumb-size piece of ginger, thinly sliced
  • a handful of coriander stalks
  • 1 carrot, peeled into thin strips
  • ½ a small cucumber, peeled into thin strips
  • 2 tbsp rice vinegar
  • 1 red chilli, thinly sliced
  • 2 scallions, thinly sliced
  • basmati rice, to serve

Heat the oven to 180C/160C fan/gas 4.

Make 3 slashes in the fish with a sharp knife.

Cut two large pieces of baking paper big enough to completely fit and seal in the fish and broccoli. Place the sheets on top of one another on a large baking sheet and lay the fish in the middle. Scatter around the broccoli.

Mix together the soy sauce, shaoxing , sesame oil and sugar and pour over the fish. Stuff the belly of the fish with the ginger and garlic and a handful of coriander stalks. Season the fish and wrap the parcel up tightly to seal. Cook in the oven for 18-22 minutes (start checking at 18 minutes – the fish is done when it is coming away from the bone or when the internal temperature reaches 60C).

Meanwhile, put the carrot and cucumber strips into a bowl with the rice vinegar and some seasoning, and toss. Leave to pickle for 20 minutes.

When the fish is cooked, open up the parcel and top with the pickled carrot and cucumber strips, sliced red chilli and scallions. Serve with rice.

(Original recipe by Adam Bush in Olive Magazine, January 2022.)

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Epaules d’agneau aux asperges

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 17 May 2026| Leave a Comment »

So old-fashioned, and all the better for it. This slow-cooked shoulder of lamb with asparagus is a recipe we stumbled upon in a wonderfully dated French cookbook published by St Michael (yes, the old M&S brand). There’s something very comforting about its simplicity: tender lamb, sweet asparagus, and the kind of no-fuss cooking that lets good ingredients shine.

Wine suggestion: For this dish, we went a little off the beaten track and opened a bottle of Domaine la Taille aux Loups Triple Zero, an exceptional Pétillant Naturel from JP Blot. As the name suggests, it’s the ultimate minimal-intervention sparkling: zero chaptalisation, zero liqueur de tirage, zero dosage. Surprisingly rich and structured for a pét-nat, it had just enough freshness to cut through the creamy lamb and enough depth to complement, rather than clash with, the asparagus.

Epaules d’agneau aux asperges – serves 4

  • 2 tbsp olive oil
  • 25g butter
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, crushed with some salt
  • 1 kg boneless lamb shoulder, trimmed of fat and cut into cubes
  • juice of 1 lemon
  • 300ml chicken stock
  • 250g asparagus spears, snap off the woody ends and trim off and reserve the tips
  • 250ml double cream

Heat the oven to 160C.

Heat the oil in a large flameproof casserole, then brown the meat in batches, remove with a slotted spoon and set aside.

Melt the butter in the same casserole, add the onion and fry gently until softened. Add the garlic and fry for a further minute, then stir in the lamb and any juices from the plate.

Add the lemon juice, stock and plenty of black pepper, then bring to the boil and simmer gently for 5 minutes.

Stir in the asparagus spears (keep the tips for later), then cover and and transfer to the oven for 1½- 2 hours or until the lamb is very tender, stirring occasionally.

Meanwhile, cook the reserved asparagus tips in simmer waters until tender, then drain and set aside.

Return the casserole to the top of the stove and spoon away any fat from the surface. Taste the sauce and season to taste. Mix the cream and reserved asparagus tip, then pour over the casserole. Heat through gently, without stirring, then serve.

(Original recipe from French Cooking by Jeni Wright, Octopus Books Limited, 1982.)

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Braised Fennel and Cod with Beans & ‘Nduja Butter

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 18 January 2026| Leave a Comment »

There are all sorts of good things going on in this dish from Ottolenghi Comfort. The beans turn lovely and creamy, the fennel is soft and sort of caramelised and the smoky ‘nduja butter is delicious. Highly recommended!

Wine Suggestion:

Braised fennel and cod with beans and ‘nduja butter – serves 4

  • 60ml olive oil
  • 2-3 large fennel bulbs, halved and cut into wedges
  • 3 banana shallots, quartered lengthwise and peeled
  • 1 head of garlic, unpeeled and halved widthways
  • 1 x 400g tin of cannellini beans (or black-eyed beans – we couldn’t get these this time)
  • 150ml chicken stock
  • 125ml dry white wine (or dry vermouth if you have it)
  • 4 skinless cod fillets (or haddock or hake)
  • 50g crème fraîche
  • 5g chives, finely chopped
  • lemon wedges, to serve

FOR THE ‘NDUJA BUTTER:

  • 45g unsalted butter
  • 25g ‘nduja paste (we used an Irish one from Corndale Farm in Limavady)
  • ¾ tsp Urfa chilli flakes
  • ¾ tsp chipotle chilli flakes
  • ½ tsp smoked paprika

Heat the oven to 220C fan.

You need a shallow casserole dish with a lid. Cut out a piece of baking paper into a circle roughly a cm less than the width of your dish.

Put the olive oil into the casserole and put over a medium-high heat. Add the fennel, shallots and garlic and sauté for about 6 minutes, or until the veg starts to catch a little.

Add the beans, stock, wine, 1 tsp of salt and a generous amount of black pepper. Stir gently and bring to a simmer, then place the paper on top, cover with the lid and bake in to the hot oven for 30 minutes or until the vegetables are soft. Remove the parchment and return to the oven without the lid (you can add a splash more stock or water if it looks a bit dry). Bake for another 10-15 minutes, until the vegetables have browned here and there.

Meanwhile, combine all the ingredients for the ‘nduja butter in a small saucepan and put over a medium-low heat. Bring to a gentle simmer, breaking the ‘nduja up with the back of a spoon to incorporate with the butter, then remove from the heat.

Season the fish very lightly with salt and some pepper. Drizzle 1½ tsp of the ‘nduja butter over each fish fillet and reserve the rest. Take the pan out of the oven and place the fish on top. Return to the oven, uncovered, for 7-10 minutes or until the fish is just cooked.

Remove from the oven and allow to rest for 5 minutes, then dollop on the crème fraîche, drizzle with the rest of the ‘nduja buttter and sprinkle with the chives. Serve with the lemon wedges for squeezing over.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller & Tara Wigley, Ebury Press, 2024.)

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Bitter Leaves with Orange and Fennel

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , , , , , , , , on 10 December 2025| 1 Comment »

This stunning salad is a riot of colour, texture, and flavours. From Boustany by Sami Tamimi, this is not your average side salad. We served it alongside pan-fried duck breasts.

Bitter leaves with orange and fennel – serves 4 to 6

  • 4 blood oranges (or regular oranges)
  • 4 tbsp lemon juice
  • 2 tbsp orange juice
  • 75ml olive oil
  • 1 tbsp pomegranate molasses
  • 2 tsp orange blossom water
  • 100g radicchio leaves
  • 100g white or red endive
  • ½ small red onion, very thinly sliced
  • 1 small fennel bulb, very thinly sliced
  • 120g rocket
  • 5g fresh tarragon leaves
  • 70g hard goat’s cheese, broken into chunks
  • 3 tbsp pomegranate seeds
  • 25g sunflower seeds, toasted

Remove the skin and white pith from the oranges (use a sharp knife), then slice the oranges into ½ cm slices.

Make the dressing by putting the lemon juice, orange juice, olive oil, pomegranate molasses and orange blossom water into a small bowl. Add ½ tsp of salt and plenty of black pepper, then whisk well and set aside.

Separate the radicchio and endive into leaves and tear into large pieces, then add to a mixing bowl. Add the onion, fennel and rocket. Pour over about a quarter of the dressing, add a pinch of salt and some black pepper and toss well.

Layer the leaves, oranges, goat’s cheese and herbs onto a large platter or salad bowl. Finish with a few pieces of orange, some chunks of cheese and spoon over the dressing. Scatter the pomegranate and sunflower seeds over, then serve.

(Original recipe from Boustany by Sami Tamimi, Ebury Press, 2025.)

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Steamed Sea Bass with Garlic, Ginger and Spring Onions

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , on 4 November 2025| Leave a Comment »

We are beyond excited by our subscription seafood box from Urban Monger. This is what we did with two whole sea bass that arrived on our doorstep amongst various other delicious things. Serve with steamed rice and tenderstem broccoli.

Wine Suggestion: We love classic wines that are slightly atypical, but showing a new direction in wine. Tonight we wanted a crisp, fresh and dry white so opened a Sybille Kuntz Kabinett Riesling from the Mosel in Germany. A wine like this from the Mosel would have typically had residual sugar but Sybille makes all her wines completely dry, it’s a roaring success and such a thrill to drink with this delicate, and flavoursome dish. A celebration of flavour all round.

Steamed Sea Bass with Garlic, Ginger and Scallions – serves 2-3

  • 2 x 350g whole sea bass, scaled, cleaned and gutted
  • 15g root ginger, cut into fine matchsticks
  • 4-5 scallions, trimmed and thinly sliced
  • 1 red chilli, finely sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 4 cloves of garlic, finely sliced
  • a handful of coriander, roughly chopped

Put the fish in a fish kettle and sprinkle over the ginger (if you don’t have a fish kettle you could use a steamer or a rack in a roasting tin). Add 2cm of water. Use a couple of balls of tin foil to lift the rack up above the water level. Cover with the lid (or foil) and steam for about 10 minute or until cooked through. It’s easiest to use a thermometer and the fish should be 60C.

Lift the fish onto a warm serving dish and scatter over the scallions and chilli, then cover to keep warm.

Spoon about 5 tbsp of the cooking juices into a small pan, add the soy sauce and bring to the boil. Pour this over the fish. Heat the sesame oil in the same pan, then add the garlic and fry for a few seconds, then pour over the fish. Sprinkle with the coriander and serve.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Pork Chops with Butter Bean Mash

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , , , , , , on 22 October 2025| Leave a Comment »

We’re loving The Bold Bean Company range of jarred beans. This simple butter bean mash is super tasty and would make a great side to almost anything. In fact our daughter has demanded this mash with other things since – a miracle in itself!

Wine Suggestion: This demands a fuller bodied white, but we didn’t feel like an oaky style so went with Podere Guardia Grande’s Saldenya, which is an unoaked Vermentino from an old vineyard in Sardinia that runs down to the sea. Fresh and dare we say it, salty, but with a plushness and weight of sunshine. A joy on its own as we cooked and then a good match with the dinner.

Pork chops with butter bean mash – serves 4

  • 50g mayonnaise
  • 1 tbsp lemon juice
  • 2 tsp tomato purée
  • 1 tsp pul biber
  • 1 tsp freshly ground black pepper
  • 4 pork chops
  • 1 tbsp olive oil
  • 1 clove of garlic, thinly sliced
  • 1 large jar of good quality butter beans
  • 1 tsp ground cumin
  • rocket, to serve

Get a barbecue ready for direct grilling.

Mix the mayonnaise, lemon juice, tomato purée, pul biber, black pepper and a good pinch of salt, together in a large bowl. Add the pork chops and toss to coat in the marinade.

Cook the pork chops on a hot barbecue for 3-4 minutes on each side or until charred and tender.

Meanwhile, heat the oil in a pan over a medium heat. Add the garlic and cook for a minutes, then add the drained butter beans, 70ml of just boiled water, the cumin and plenty of salt and pepper. Stir to combine then mash to whatever consistency you like.

To serve, divide the mash between plates, top with a pork chop and a handful of rocket leaves. Drizzle over any tasty juices over the top.

(Original recipe by John-Gregory Smith in Olive Magazine, July 2022.)

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Hake with Rice and Date Pickle

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 8 October 2025| Leave a Comment »

Every element of this dish from Lugma by Noor Murad, but it’s the date pickle that truly brings everything together. It lifts the whole plate and we can definitely see it making repeat appearances alongside all sorts of other dishes.

Wine Suggestion: We’ve been exploring the fresher, lighter reds from north-western Spain, a joyful match for spiced or richly flavoured fish like this. A recent gem is the Finca Millara Lagariza, a youthful, fruit forward and light bodied Mencía that we served lightly chilled. A brilliant pairing.

Fish with rice and date pickle – serves 4

FOR THE FISH:

  • ½ tsp ground turmeric
  • ½ tsp paprika
  • 2 tsp cumin seeds
  • seeds from 15 cardamom pods
  • 600g skinless hake fillet, cut into 6cm pieces
  • 1½ tbsp melted ghee
  • ½ lemon

FOR THE RICE:

  • 2 tbsp melted ghee
  • 5 cardamom pods
  • 5 cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 150g date molasses
  • ½ tsp loosely packed saffron threads, roughly crushed
  • 300g basmati rice, washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained well

FOR THE DATE PICKLE:

  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp Aleppo chilli flakes
  • 120g Medjool dates, pitted and thinly sliced
  • 3 tbsp apple cider vinegar
  • 30g red onion, thinly sliced
  • 10g coriander, leaves and soft stems picked

Use a pestle and mortar to finely crush the cumin seeds and cardamom seeds.

Mix all the ground spices for the fish in a large bowl with ½ tsp salt and plenty of black pepper. Add the fish and mix well to coat, then put in the fridge until needed.

For the rice, add the ghee, whole spices and bay leaves to a medium, lidded saucepan and place over a medium heat. Cook for a few minutes, stirring now and then, until fragrant.

Stir in the molasses then pour in 620ml of hot water, the saffron and ¾ tsp salt. Bring to the boil, then stir in the rice. Bring up to a fast boil for exactly 5 minutes, without stirring, until the grains have started to plump up and have absorbed at least half of the water. Cover with a clean tea towel followed by the lid, securing the ends of the tea towel over the lid. Turn the heat to low and cook, without touching, for 30 minutes.

Meanwhile, make the pickle. Add the oil and fennel seeds to a small frying pan over a medium heat. Cook for 2 minutes, until fragrant, then stir in the chilli and a small pinch of salt and pour into a medium heatproof bowl. Allow to cool for 5 minutes, then stir in the dates, vinegar and onion. Set aside to pickle.

When the rice is read, remove the lid and tea towel. Allow the rice to cool slightly while you fry the fish.

Heat the ghee in a large frying pan over a medium-high heat. Add the fish and cook for 2-3 minutes on each side, until nicely browned and cooked through. Squeeze over the lemon juice.

Transfer the rice to a large platter and top with the fish and any fat in the pan. Stir the coriander into the pickle and serve alongside.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Smoked Salmon on the Barbecue with Tomato Salad and Potato Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 2 October 2025| Leave a Comment »

Quite a lot going on here but all very straightforward and not too time-consuming. We highly recommend this potato salad – piquant and not to mayonaisy.

Wine Suggestion: We’ve always enjoyed albariño but have really got into it in a big way recently by exploring the Spanish, Portuguese and new areas in the world making this great grape that pairs with fish and seafood. Tonight a little off-piste the Newton Johnson Albariño from Hermanus in South Africa … which has similar granitic soils to Spain. Sunshine, Antarctic breezes and a southern African hint make this unique but recognisable and delicious with the salmon, capers etc.

Smoked salmon on the barbecue with tomato salad and potato salad – serves 4

  • 4 lightly smoked salmon fillets (we bought ours in M&S)

FOR THE CHIVE DRESSING:

  • a small bunch of chives
  • 1 small shallot, finely chopped
  • 90ml (6 tbsp) of extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt

FOR THE TOMATO SALAD:

  • 6 tomatoes, finely sliced
  • 1 smal red onion, finely sliced
  • a pinch of caster sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • a handful of basil, torn

FOR THE POTATO SALAD:

  • 1 kg new potatoes – we used Jersey Royals
  • 2 banana shallots, finely chopped
  • 2 eggs, hard-boiled, peeled and chopped
  • 2 tbsp capers
  • a handful of cornichons, finely chopped
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 2 tbsp mayonnaise
  • a small handful of parsley and dill, chopped

Start by boiling the potatoes for the salad in salty water until tender, then drain and set aside to cool.

Get your barbeuce on to heat up.

When the potatoes have cooled, cut them into halves or quarters and mix with the rest of the potato salad ingredients. Set aside until ready to serve.

For the chive dressing, set aside 4 chives for a garnish and finely slice the rest. Mix them with the shallot, olive oil, vinegar and salt.

For the tomato salad, arrange the sliced tomatoes on a serving plattter and scatter over the red onion. Season well with salt, pepper and sugar, then dress with the oil and vinegar and garnish with the basil.

Brush the fish with a little oil and cook over a hot barbecue for a couple of minutes on each side.

Spoon some chive dressing on each plate and top with the cooked salmon. Garnish with the remaining chives and serve with the tomato and potato salad.

(Original recipe from Rick Stein’s Food Stories, BBC Books, 2024.)

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Cioppino

Posted in Uncategorized, tagged , , , , , , , , , , , , on 29 September 2025| Leave a Comment »

This rich, tomato-based seafood stew is a true taste of San Francisco and packed with fresh shellfish. Cioppino is the perfect Saturday night dinner to share with friends, a bit messy but delicious.

You will need to cook it while everyone is there, but as long as your ingredients are prepped ahead of time, it’s all very straightforward. Make sure you’ve got plenty of bread on hand to soak up all the broth.

Wine Suggestion: A fresh, mineral-driven white is the perfect match for this seafood-rich stew. Something vibrant and clean, without the weight of oak. We didn’t have a Californian wine that quite suited so opened an old favourite, the Céline & Frédéric Chablis. It’s full of white stone fruit, crisp apple and zesty citrus with the distinct limestone chalkiness of Chablis.

Cioppino – serves 4 to 6

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, chopped
  • a small bulb of fennel, finely chopped
  • 2 Romano peppers, chopped
  • 250ml white wine, plus an extra splash for the mussels
  • 400g tin of finely chopped tomatoes
  • 1 tbsp tomato purée
  • 300ml very light chicken stock
  • 1 tsp dried oregano
  • 2 bay leaves
  • 750g mussels, cleaned
  • 300g firm white fish, we used cod, cut into chunks
  • 12 raw shell-on prawns
  • 200g scallops, halved if large
  • a good handful of parsley, chopped
  • sourdough baguette and butter, to serve

Heat the oil in a a large wide pan. Add the onion, garlic and fennel with a good pinch of salt and cook gently for 10 minutes until softened but not coloured. Add the peppers and cook for another 5 minutes until softened. Add the wine and simmer for 5 minutes. Add the tomatoes, tomato purée, stock and herbs, then cover and simmer for 20 minutes.

Meanwhile, heat a large pan, then tip in the mussels with the extra splash of white wine. Cover and shake the pan for a few minutes until the mussels have opened. Scoop the mussels out and set aside, keep the cooking liquid.

Add the fish, prawns and scallops to the stew, cover and simmer gently for 3-4 minutes or until the fish is cooked and the prawns are pink. Add the mussels with the reserved cooking liquid (hold back any grit) and cook for another minute to heat through. Taste and season if needed.

Stir in the parsley and serve in bowls with plenty of bread and butter.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2025.)

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Tarragon Chicken

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 19 September 2025| Leave a Comment »

While rummaging through a relative’s bookshelf, we stumbled upon an old cookbook called Cooking with Katie Stewart and took a few recipes along on a recent trip to France — and we’re so glad we did. With some cuisses de poulet from a local butcher and the basic equipment in a holiday kitchen, we cooked a simple tarragon chicken that was so delicious, we made it again as soon as we got home. Proof that sometimes the best recipes are the ones you nearly overlook.

Wine Suggestion: Go classic and open a Chardonnay with a bit of oak — I dare you. It works so well with the tarragon and chicken. Tonight, we went with an old favourite: the Neudorf Tiritiri Chardonnay. Done.

Tarragon Chicken – serves 6

  • 4 tsp dried tarragon
  • 2 tbsp lemon juice
  • 6 chicken joints (we used legs)
  • 50g butter
  • 300ml hot chicken stock
  • 300ml double cream
  • a handful of flatleaf parsley, roughly chopped

Put the dried tarragon into a small bowl and pour over the lemon juice, then leave to soak for 30 minutes.

Season the chicken with salt and black pepper.

Melt the butter in a large saucepan, then add the chicken pieces and slowly brown them on all sides (this may be easier in two batches). When the chicken is browned all over, about 15 minutes, put all of the chicken into the pan.

Season the chicken again and pour over the tarragon and lemon juice mixture, then add the hot stock and cream. Cover with a lid and simmer gently for about 45 minutes or until the chicken is really tender.

Lift the chicken on to a serving plate and pour over the sauce (you can strain it if you have a sieve). Sprinkle with the chopped parsley and serve.

(Original recipe from Cooking with Katie Steward, Hamlyn, 1974).

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Salmon with Cajun Spices

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 30 June 2025| 2 Comments »

Salmon is one of the most popular dishes in our house so it’s nice to find a recipe with some different flavours.

Wine Suggestion: double down on the citrussy aspect when choosing a wine so for this we headed to a Loire Sauvignon Blanc, but not from one of the “big two”, rather an under-rated Menetou Salon made by Anthony Girard at La Clef du Recit. A touch more grapefruit and orange, but with hints of lemon, the freshness really worked well with the salmon.

Salmon with Cajun spices – serves 2

  • 2 salmon fillets, skin on
  • 2 tsp Cajun spice blend
  • 1-2 tbsp olive oil
  • 30g butter
  • lemon wedges, to serve

FOR THE SAUCE:

  • 1 tbsp olive oil
  • 2 banana shallots, finely diced
  • 2 cloves of garlic, finely diced
  • ½ tsp Cajun spice blend
  • 150ml fish stock
  • 150ml crème fraîche
  • juice of 1 lemon
  • 1 tbsp finely chopped flat-leaf parsley

Score the skin of the salmon with a sharp knife, then sprinkle both sides with the Cajun spice mix and a little salt. Heat the olive oil over a medium heat in a frying pan.

Add the salmon to the hot oil, skin side down, pressing the fillets down with a fish slice. Cook for a few minutes on each side, then remove the pan from the heat.

Add the butter to the pan and baste the salmon with it as it melts. Transfer the salmon to a warm plate and leave to rest while you make the sauce.

Put the frying pan back over a medium-high heat and add the olive oil. Add the shallots and cook for a few minutes, then add the garlic and Cajun spice blend and cook for a couple of minutes.

Add the stock to the pan and let it bubble until reduced by half. Stir in the crème fraîche and cook for a minute or two until the sauce thickens. Season and add the lemon juice to taste. Remove from the heat and stir through the parsley.

Spoon the sauce onto warmed serving plates and top with the salmon. Serve with lemon wedges and green beans.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Avgolemono

Posted in Chicken, Food, Gluten-free, Greek, tagged , , , , , , , , , , , , on 5 June 2025| Leave a Comment »

A Greek chicken and rice soup with egg and lemon. Tastes delicious and can only be good for you.

Avgolemono – serves 4 to 6

  • 125g extra virgin olive oil
  • 2 medium white onions, diced into 1cm pieces
  • 2 medium carrots, diced into 1cm pieces
  • 2 ribs of celery, diced into 1cm pieces
  • 3 large cloves of garlic, peeled and finely sliced
  • 3 bay leaves
  • 500g skinless chicken breasts
  • 125g rice
  • 2 large eggs
  • 75g lemon juice
  • 3 tbsp dill, chopped

Heat the oil in a large pot, then add the onions, carrots, celery, garlic, bay leaves and a pinch of salt. Cook gently for about 30 minutes or until soft.

Meanwhile, put the chicken in a single layer in a large pan and cover with 2 litres of water. Add 2 tsp of fine sea salt, then bring to a simmer with the lid on. As soon as the water simmers, turn the heat right down and cook for 5 minutes, then turn the heat off and leave until cool enough to handle.

Remove the chicken and reserve the cooking liquid. Chop the chicken into 1cm pieces.

Add the rice, chicken and chicken cooking waterto the cooked vegetables and bring up to a gentle simmer. Cook for 30 minutes or until the rice is tender.

Whisk the eggs and lemon juice together, then add a couple of ladlefuls of the hot soup to this mix, whisking constantly, before adding the mixture to the soup in a thin stream, stirring all the time.

Bring the soup back to a simmer and leave for another 5 to 10 minutes, stirring constantly until thickened slightly. Remove the bay leaves and check the seasoning. Stir in half the dill, then take off the heat and leave to rest for 10 minutes.

Seve in warm bowls with the rest of the dill, some more black pepper and a drizzle of good olive oil.

(Original recipe by Nick Bramham in FT Magazine, 1/2 March 2025.)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Cauliflower, Lentil & Coconut Dahl

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 19 January 2025| Leave a Comment »

There is one person in our household of 3 who has decided to be a vegetarian for January. We’re not all joining in as there was far too much other stuff in the freezer but we’re trying to batch cook things like this to keep her going for the month and to avoid her living on koka noodles. This is a simple and lovely dahl. Serve with rice and naan or flatbreads. It is also suitable for those doing veganuary.

Wine Suggestion: We quite like an earthy dahl with a beer and chose a local brew, the Barrelhead Hopsburgh Helles, a creamy pale golden German style lager that’s lovely and smooth.

Cauliflower, lentil & coconut dahl – serves 4 to 6

  • 4 tbsp coconut oil
  • 2 tbsp mustard seeds
  • 1 large onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ to 1 tsp chilli flakes, to taste
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 180g dried red lentils
  • 1 x 400ml tin coconut milk
  • 400ml tomato passata
  • 600ml water
  • 75g baby spinach
  • 2 tbsp chopped coriander
  • juice of 1 lemon

Melt the coconut oil in a large heavy-based saucepan over a medium heat. Add the mustard seeds and cook until they start to pop.

Add the onion with a large pinch of salt and cook for 10 minutes, until softened but not browned. Add the garlic and cook for a further minute, then add the ground coriander, turmeric, cumin and chilli flakes and cook for another minute.

Add the cauliflower, lentils, coconut milk, tomato passata and water. Stir well and bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until the lentils and cauliflower are cooked. Give it a stir occasionally to prevent it sticking.

Add the spinach, coriander and lemon juice and season well with salt and pepper.

Serve with rice and daal or flatbreads.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Chicken Fricassee

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 7 January 2025| 2 Comments »

So simple and yet so lovely. The bit that takes time can be done earlier in the day and it’s fairly easy to finish off later. Serve with rice or whatever you fancy.

Wine Suggestion: We like how the stonefruit characters, mixed with slightly lower acidity from a southern Rhône white goes with the gentle and elegant nature of this dish. The Grapillon d’Or Vacqueyras white is a good example and it’s fleshy character and minerally/nutty textures are just perfect.

Chicken Fricassee – serves 6 to 8

  • 2kg whole chicken

FOR THE POACHING LIQUID:

  • 750ml chicken stock
  • 2 banana shallots, sliced
  • 2 celery sticks, sliced
  • 8 tsp black peppercorns
  • ½ lemon
  • a large bulb of garlic, cut in half horizontallly

FOR THE SAUCE:

  • a large knob of butter
  • 500g banana shallots, thinly sliced
  • 3 sticks celery, finely diced
  • 200ml double cream
  • 3 tbsp chopped chives
  • 3 tbsp chopped flatleaf parsley

Put the whole chicken into a large, deep saucepan. Add all of the poaching liquid ingredients and bring to the boil. Cover and simmer very gently for 1 hour, or until the chicken is cooked. Remove from the heat and allow to cool in the liquid.

When the chicken is cold, take the chicken out and remove the meat from the carcass – discard the bones and skin. Tear the meat into large pieces and set aside. Strain the poaching liquid through a sieve into a large jug. Squeeze the garlic from the skin into a small bowl and mash with a fork. Discard the poaching veg, lemon and peppercorns.

To make the sauce, melt the butter in a large frying pan over a medium heat. Add the shallots and celery and cook for about 10 minutes or until soft. Add the mashed garlic and fry for 10 seconds, then pour in the vermouth and boil to reduce by half. Add 600ml of the poaching liquid, bring to the boil and boil hard for 3 minutes.

Add 2 tbsp of the remaining poaching liquid to the cornflour and stir until smooth. Add this to the pan and cook until the sauce has thickened. Add the cream and cooked chicken and gently reheat until hot. Add the fresh herbs and season well with salt and black pepper.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

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Egg Sambal Shakshuka

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 28 December 2024| 2 Comments »

We usually have shakshuka at breakfast time but this shakshuka-style dish works well for dinner with some steamed basmati. We did crack an extra egg into the leftover sauce the following morning though.

Egg Sambal Shakshuka – serves 4

  • 1½ tsp fennel seeds
  • 2 cloves
  • seeds from 2 cardamom pods
  • ½  tsp ground cinnamon
  • 1½  tbsp medium curry powder
  • 60ml olive oil
  • ½ tsp black mustard seeds
  • 20 curry leaves
  • 1 red onion, halved and thinly sliced
  • 10g ginger, peeled and finely grated
  • 5 cloves of garlic, crushed
  • 10g coriander, stalks finely chopped and leave to serve
  • 150g datterini or cherry tomatoes
  • 2 tsp sambal oelek
  • 1 x 400g tin crushed tomatoes
  • 100ml tamarind concentrate
  • 300ml water
  • 15g palm sugar or light brown soft sugar
  • 5 eggs

Put the fennel seeds, cloves and cardamom into a small dry frying pan and toast lightly for a couple of minutes or until fragrant, then grind to a powder in a pestle and mortar. Add the cinnamon and curry powder and set aside.

Put 3 tbsp of the oil into a large sauté pan and place on a medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds start to pop. Add the onion and cook for about 7 minutes, until starting to colour. Add the ginger, garlic, coriander stalks and fresh tomatoes, cook for another 5 minutes, then add the fennel spice mix. Cook for 2 minutes, then add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1½  tsp of salt. Stir and bring to a simmer. Reduce the heat to meidum-low and cook for 20-25 mintues, until thickened.

Crack the eggs into the sambal and sprinkle them with salt and pepper. Cover the pan and cook for 7-8 minutes, until the egg whites are cooked and the yolks just soft.

Meanwhile, put 3 tbsp of the oil into a small pan over a medium heat. Add the rest of the curry leaves, cook for about a minute or until very fragrant. Remove from the heat and drizzle the oil and curry leaves over the eggs and scatter over the coriander, leaves. Serve.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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